Vegetarian Pasta Fazool (Pasta e Fagioli) by Bob Levin

Vegetarian Pasta Fazool (Pasta e Fagioli)
By Bob Levin
This classic vegan Italian-American sausage, seitan and beans recipe makes an estimated six quarts that can be frozen in portions for quick meals or served as a main course with salad and garlic bread for family and friends.

1. Start boiling vegetables, spices, Better Than Bullion Vegetarian flavored in vegetable, chicken or both using
one gallon of water to make stock. Use as needed to keep the recipe at the correct consistency and that of a
thick hardy stew.

2. Boil one pound of elbow macaroni in salted, seasoned and oiled water until al dente on the tougher side.
Later you’ll be cooking this another few minutes after returning same to the pot with other ingredients. Drain
and set aside.

3. Remove the large center veins from the Swill chard and chop the remaining greens into pieces. Chop the
Italian parsley into pieces.

4. Heat olive oil in large skillet or pot and brown off mushrooms. Remove and set aside. Then fry diced celery,
carrots and chopped onions until the latter is translucent. Remove and set aside unless ready for step
number six and already using a large pot.

5. In the same large pot containing mushrooms, celery, carrots, and onions. Add tomato paste, salt, ground
black pepper, red pepper flakes, garlic, Italian seasoning, three cups of stock, and bring to a light boil for two
or three minutes.